Hake Brandade with Parsley

This Hake Brandade with Parsley is subject to fishing quotas in order to preserve the species. Bought in portions, steaks, fillets or whole, all modes of cooking suits this fish but a short cooking is essential. Served with this fluffy potato mash it is just a delight ! 

Hake Brandade with Parsley

First, here are the different ingredients you will need to make the Hake Brandade with Parsley that serves 4 

  • 1 good Pound (500g) skinless Hake
  • 1 lemon zest
  • 1/2 pound (250g) potatoes, charlotte or amandine kind
  • 4 Tbsp (50 ml) olive oil
  • 1/2 bunch chives
  • 1/3 cup (100 g) bread crumbs
  • 4 Tbsp (50 g) parsley
  • Salt and fresh pepper

Now here are the few steps you will need to follow to make the Hake Brandade with Parsley

To start, bring 500 ml brine, seasoned lemon peel to a boil and add the fish. poach it for 3 to 5 minutes. Remove and let cool.

Wash the potatoes, cut them into cubes and cook for about 20 minutes in the fish brine cooking water. Drain, mash with a fork, season with salt, pepper, olive oil and chopped chives.

Mix together breadcrumbs and parsley. Have heaps of crushed potatoes on plates, pluck petals of hake over the mashed potatoes, sprinkle with green crumbs and serve immediately, with a good spring salad.

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